Gastronomixs

Pea mousse

A simple basic ingredient for an endless number of dishes. The unadulterated flavour of the peas is emphasized in this component. 

Creation by Gijs Kemmeren, Herberg de Kop van 't Land, Dordrecht, the Netherlands.

Pea mousse

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Ingredients

700

ml

pea coulis

150

ml

egg whites, pasteurised

250

ml

cream

7

leaves

gelatin, soaked in cold water

 

 

salt and pepper

Preparation method

  • Heat the pea coulis to 80˚C and dissolve the gelatin in it.
  • Once the gelatin has dissolved, cool the pea coulis in iced water.
  • Beat the cream until it has the consistency of yoghurt.
  • Beat the egg white with a sprinkle of salt into firm peaks.
  • Mix the cooled pea coulis with the cream and then the egg white.
  • Season with salt and pepper if desired and pipe into silicone moulds.

Serving suggestions

  • As an amuse-bouche on a rye bread crisp, a curl of mature cheese, and double-podded peas.
  • As part of a composition with fennel, chicory, mushrooms, or bacon.

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